Healthy Peanut Butter Cookies (Peanut Butter Jelly cookies)

Peanut butter jelly cookies
Last time I asked my husband to get peanut butter for the kids snacks, he got a giant jar of it. Which of course the kids were only too happy about.  But that instantly got me thinking about utilizing this peanut butter into other recipes!  I had also been wanting to bake healthy recipes and had purchased whole wheat pastry flour recently. And so the idea of making peanut butter cookies came to mind. I looked up some recipes but came across this wonderful and healthy recipe from ‘The American Vegetarian Cookbook’ by Marilyn Diamond. This book was a gift to me by my newest friend Debbie who has been ‘Godsend’ soul to me to boost my morale and offer so much support. More about Debbie later. For now let’s go back to the cookies!

This recipe uses healthy whole wheat pastry flour instead of all purpose flour and maple syrup instead of sugar for sweetness. So today evening when I had some free time, I decided to try this recipe. I made some changes to her recipe since I wanted to use regular butter instead of margarine and did not want to add almonds additionally. Wanted to stick to only peanuts to keep this ‘peanutty perfect’.

I didn’t add jelly to the whole batch.  So we had a mix of plain peanut butter cookies and PBJ cookies. The kids loved both of them!  The plain ones were a little less sweet than regular cookies they said but they definitely loved it!  They said they loved the texture – crumbly and melt-in-the-mouth kind! Isn’t that wonderful? When you give them no sugar and they say they love it! What more can a mom ask for 🙂

These also seem like perfect to bake and share for the holiday season – Make a large batch for your family and for your friends!

Healthy Peanut Butter Cookies (Peanut Butter Jelly cookies)

  • Servings: Makes about 18 cookies
  • Time: about 30 mins
  • Difficulty: Easy
  • Print


1/2 cup organic creamy peanut butter
1/4 cup unsalted butter, melted
1/4 cup pure maple syrup
1 1/4 cups whole wheat pastry flour
3/4 tsp baking powder
Pinch salt
1/4 tsp vanilla extract

strawberry preserves as needed for PBJ cookies


Pre-heat oven to 375 deg F (or 180 deg C).

In a large mixing bowl, add the flour, baking powder and salt. Mix with a fork to blend well. To that add the melted butter, maple syrup, peanut butter and the vanilla extract.  Using a large spoon or your hands knead into a smooth dough.

In a large tray, arrange small ping pong ball size balls of dough. Using a fork, press the dough ball to flatten it.

To make PBJ cookies, flatten and make a deep indent in the center of the dough ball using your fingers. Place about 1/4 tsp of jelly into the indent.

Bake cookies at 375 Deg F (180 deg C) for between 12-15 minutes or until the base is slightly browned. They may still seem soft on top but will harden on cooling. Let cool for 10 minutes on cooling rack before serving.


PBJ cookies


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